Homemade Chocolate Ice Cream (No Ice Cream Maker)
This homemade chocolate ice cream is a real treat. Made with luxurious vanilla pastry cream as a base then more cream for that melt in the mouth feel. You can use dark or milk chocolate as a base. No one will believe you made this one at home and without an ice maker.
Homemade Chocolate Ice Cream Recipe NO Ice Cream Maker Required
I will admit I make a lot of homemade ice cream because it’s so good!! That does not mean I don’t use store bought ice cream. I always have a tub of good old Vanilla Ice Cream on hand and that usually gets served with my desserts. You know sometimes a scoop of ice cream over a dessert can just make it all that much better. Like my Dark Chocolate or Strawberry Brownies or my summer tarts like the Plum Clafoutis, Blueberry Crumble etc.
Now, in my previous recipe for Homemade Cherry Ice Cream I shared with you some of my secret tips to making good homemade ice cream. They sound simple but as you know sometimes a small thing can help make a huge difference. I hope you will read them and use which ever you can.
Homemade Chocolate Ice Cream (NO Churn – NO Ice Cream Maker required)
So Let’s talk ingredients and substitutes
- Vanilla Pastry Cream – I have the recipe for classic vanilla pastry cream as well as eggless vanilla pastry cream. I love using the classic recipe because it’s more rich and produces a really smooth; soft ice cream.
Having said that I do not want to feed the family rich glorious ice cream every week/day. You know..!! So I often choose to use the eggless vanilla pastry cream. - Chocolate – Now I’ve always emphasized the importance of good quality chocolate. So I will avoid sounding like an old lady repeating myself and just tell you to please use a good quality chocolate that you like to eat.
- Whipped cream – This of course will make the ice cream more rich and creamy.
Recipe – Homemade Caramel Banana Ice Cream
Tools
Ingredients
- Vanilla Pastry Cream – 2 cups (recipe below)
- Whipped Cream – 2 cups (500 ml)
- Chocolate – 200 grams 10 oz
Method
Prepare your choice of Vanilla Pastry Cream
- You can find the recipe and step by step here – Classic French Vanilla Pastry Cream as well as Eggless Vanilla Pastry Cream
- Cool completely
Whip the cream
- Pour the whipping cream in a mixer bowl with whisk attachment
- Whip to stiff peaks.
Melt the chocolate
- Break chocolate into small pieces then melt in the microwave or double boiler.
- Let cool for a few minutes.
Combine and fold.
- Add melted chocolate to vanilla pastry cream
- Use a whisk and combine well
- Next use a spatula to fold in the whipped cream
- Pour the mixture into an ice cream tub or Tupperware.
Freeze and Serve
- Place the container in a zip lock back (read tips above ) and freeze for 3 hours or over night.
- When ready to use – just let thaw out for 5 to 7 mins or until it can be scooped with a ice cream scooped.
- Serve on it’s own or drizzled with some chocolate sauce
Save this chocolate ice cream recipe for later. You can find a collection of my recipes and tutorials here on Pinterest.
Homemade Chocolate Ice Cream NO Churn NO Ice Cream Maker required
Recipe Card – Homemade Ice Cream Maker
Homemade Chocolate Ice Cream No Ice Cream Maker Required
Prep
Cook
Inactive
Total
Yield 10 servings
This homemade chocolate ice cream is a real treat. Made with luxurious vanilla pastry cream as a base then more cream for that melt in the mouth feel. You can use dark or milk chocolate as a base. No one will believe you made this one at home and without an ice maker.
Ingredients
- Vanilla Pastry Cream - 2 cups (recipe below)
- Whipped Cream - 2 cups (500 ml)
- Chocolate - 200 grams 10 oz
Instructions
Prepare your choice of Vanilla Pastry Cream
- You can find the recipe and step by step here - Classic French Vanilla Pastry Cream as well as Eggless Vanilla Pastry Cream
- Cool completely
Whip the cream
- Pour the whipping cream in a mixer bowl with whisk attachment
- Whip to stiff peaks.
Melt the chocolate
- Break chocolate into small pieces then melt in the microwave or double boiler.
- Let cool for a few minutes.
Combine and fold.
- Add melted chocolate to vanilla pastry cream
- Use a whisk and combine well
- Next use a spatula to fold in the whipped cream
- Pour the mixture into an ice cream tub or Tupperware.
Freeze and Serve
- Place the container in a zip lock back (read tips above ) and freeze for 3 hours or over night.
- When ready to use - just let thaw out for 5 to 7 mins or until it can be scooped with a ice cream scooped.
- Serve on it's own or drizzled with some chocolate sauce
Courses Dessert
Cuisine French
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 270 | ||
% Daily Value | ||
Total Fat 9 g | 14% | |
Saturated Fat 5 g | 25% | |
Unsaturated Fat 4 g | ||
Cholesterol 145 mg | 48% | |
Sodium 60 mg | 3% | |
Total Carbohydrates 40 g | 13% | |
Sugars 33 g | ||
Protein 5 g | 10% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vanilla Pastry Cream Recipe
I use this Classic Vanilla Pastry Cream recipe and you can get a detailed step by step on the original post here but if you need an eggless Ice Cream recipe – Just replace the classic version with Eggless Vanilla Pastry Cream.
Classic French Vanilla Pastry Cream
Prep
Cook
Total
Yield 4 Cups
Classic French Vanilla Pastry Cream is a perfect base for many desserts such as fruit tarts, mousses, Bavarian Creams Ice-cream etc. Made by tempering Egg yolks to achieve a velvety, smooth, creamy and silky cream that almost melts in your mouth.
Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar
- 4 tbsp cornstarch
- 750 ml / 3 cups whole milk
- 2 tbsp pure vanilla extract.
Instructions
Method:
- It is important that you have all your ingredients ready before you start cooking. This will ensure you do not leave the milk unattended.
- Place the egg yolks in a bowl that will accommodate the quantity of milk as well.
- Place the milk on medium heat. Let it come to almost boiling but not boiling. -(Once you see tiny bubbles on the sides of the pan - turn the heat to the lowest setting)
- To the egg, add the sugar, cornflour, and vanilla extract.
- Whisk until light and almost foamy. You want to get the sugar to almost dissolve.
- Once the milk is ready. Reduce heat. Remove the pot of milk from the heat.
Tempering the yolks with the milk
- Do not rush this step.
- Pour one cup of hot milk into the egg mixture a little at a time, stirring constantly as you do so.
- Then another cup... stirring...
- followed by the rest of the milk.This is called tempering the eggs. You add hot liquid to the eggs slowly and raise the temperature of the eggs. If you add the liquid too fast the eggs will scramble. So be gentle and slow.
Thicken the pastry cream
- Pour the egg and milk mixture from the bowl back into the cooking pot.
- Place the pan on low at most times.
- I use a whisk but you can use a wooden spoon too.
- You must stir all the time - this will avoid the milk and egg to curdle and you will have a silky smooth custard.
- This can be very boring but it is important to keep the heat low and stir constantly.You want the mixture to cook and thicken at the same time. The mixture will looked reduced in quantity when thickened.
- This mixture will continue to thicken as it cools.
- Sieve to remove any lumps - giving you a smooth velvety creamy pastry.
Courses Dessert
Cuisine French
Nutrition Facts
Serving Size 261 g (per cup)
Amount Per Serving | ||
|---|---|---|
Calories 388 | ||
% Daily Value | ||
Total Fat 12.7 g | 20% | |
Saturated Fat 5.9 g | 30% | |
Unsaturated Fat 6.5 g | ||
Trans Fat 0.3 g | ||
Cholesterol 295 mg | 98% | |
Sodium 93 mg | 4% | |
Total Carbohydrates 55.3 g | 18% | |
Dietary Fiber 0.1 g | 0% | |
Sugars 47.6 g | ||
Protein 9.8 g | 20% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
It is so hot here in Israel that by the time I took pictures my ice cream was almost melting..!! See that?
Homemade Chocolate Ice Cream Recipe – NO Churn
Love Ice Cream? I have a few more for you. Some I have already shared like my Banana Caramel, Cherry, Dulce De Leche Pop and some coming soon like my Blueberry, Matcha and Mango . You will find them all here – Don’t forget to save this for later.
Your chocolate ice cream is really creamy love the texture that too without any ice cream maker. Perfect for any day. Kids will love it I think I can make it before starting their school.
Absolutely Swathi. Becomes so creamy without an ice cream maker.. Perfect any time especially in this summer.
There’s nothing like a fresh – homemade chocolate ice-cream and if it’s just 3 ingredients – It has my name written ALL Over It !!! I’m loving the creaminess of this recipe and just how easy it is to make it. I’ll have to try it soon now 🙂
Thanks Molly. It is absolutely delicious and so easy to make. The real deal kinda ice cream. You will love it.
You got me at chocolate and homemade ice cream. Love a good dessert and if it is ice cream much better, Even when is cold outside ice cream is a great dessert that everyone loves.
Absolutely Adriana… everyone loves a good ice cream for desserts. Making it homemade is even better.
I’m right there with you; honestly, there’s nothing like homemade ice cream! You just get to make it your own and incorporate all these different flavours it’s awesome! Nothing like a good ol’ chocolate ice cream though!
That’s true Whitney. Nothing beats making it homemade with all the options to customize.
Delighted that this is a recipe to make ice-cream without an ice-cream machine. Thanks Veena, this ice-cream looks so delicious and so easy to make
Thank yo Karyn. You are very welcome… I love my ice cream recipes because they are so easy and so yum..
This sounds delicious! Perfect for these hot summer days. Hope to make this recipe soon!
Thank you Christine – Yes we have been eating ice cream everyday!!
Chocolate ice cream is my favorite! Crazy enough, out of all the ice creams that I’ve made, I’ve never made chocolate. I know, crazy.
Chocolate is probably the easiest!! you must try!!
Homemade always tastes amazing, and it’s so awesome that it’s no churn! Looks so decadent. Yum!
Definitely Kylee…. nothing like homemade !! This is so creamy and decadent
No churn ice cream is so good. I always thought you needed to invest in yet another piece of equipment. This sounds delicious and I know my grandkids would LOVE it!!
I use to think that too but now with this basic recipe I really can make any flavor and its’ so creamy and delish.. my kids love it.
I had no idea it was so easy to make ice cream! I’ve never heard of pastry cream either, but this sure looks delicious. And with the basic recipe you can create so many different flavors
Thank you Karyl.. Vanilla pastry cream is the French way of making ice cream. Yes it is my basic recipe and you can make so many flavors.
I am way too lazy to pull out my ice cream maker whenever I want a sweet treat. Your method is ideal!
Thank Emma. I don’t really miss the ice cream maker now..
thank you for sharing at Thursday Favorite Things this yumminess was pinned and shared on facebook and google + Hugs
Thank you so much Katerine!! Thank you!!